Asian Style Beef with Basil, Spinach and Noodles

I love Asian food, but to be honest I do struggle a little with trying to balance Asian flavours together. But when I happen to get it right I can’t help but be excited, and this dish certainly excites me!

It is super easy to put together, and will give you four very generous serves, or six normal serves if you were to offer a light salad along with the meal.

I have purposely made this dish “saucy” so there is plenty to coat the noodles and the other ingredients. It also allows the dish to stay “loose” if put in the fridge overnight so that it can be eaten for lunch the next day, and whilst it may seem bazaar to say this, it is delicious eaten cold straight from the fridge … true!

If you have small children who don’t like too much spice then hold back on the chili, but if you like things spicy like I do, then certainly add more to your taste.

I included the nori because I not only love it’s flavour, but it is so good for you too! But if you don’t have any nori sheets at hand then this can be left out. To prepare the nori simply cut the sheet into 4 even pieces, place each piece on top of each other so that you have a single pile, and then cut strips with kitchen scissors allowing the pieces to fall straight into the bowl you are going to mix the dish in.

You can use any type of noodle you like but I choose Singapore noodles as I find them lighter than others (because they’re quite thin), and they therefore mix so easily with the other ingredients. You can also serve the meat dish alone with steamed rice, but I do prefer it with the noodles and greens mixed in.

Chopped toasted peanuts are also another option for serving instead of sesame seeds if you prefer.

The cut nori and torn basil leaves in a large bowl …

… followed by the spinach leaves …

… and thinly sliced cabbage.

Vegetables are mixed together …

… and the sauce ingredients are prepared.

Spring onions are chopped and the green tops are kept separate for serving, whilst the white parts will be added to the meat and sauce.

Meat is added to the heated pan …

… and cooked for 5 to 8 minutes until browned.

Sauce is then added, the meat is brought to a boil, then simmered for 5 minutes.

Noodles are prepared whilst meat is simmering, and …

… placed on top of the greens in the bowl.

Spring onions are stirred through the meat sauce …

… which is then poured over the noodles and veggies …

… and stirred through.

Dish is finished with the green tops of the spring onion scattered over, along with some sesame seeds … delicious!

Dish is finished with the green tops of the spring onion scattered over, along with some sesame seeds ... delicious!

I have purposely made this dish "saucy" so there is plenty to coat the noodles and the other ingredients. It also allows the dish to stay "loose" if put in the fridge overnight so that it can be eaten for lunch the next day, and whilst it may seem bazaar to say this, it is delicious eaten cold straight from the fridge ... true!

If you have small children who don't like too much spice then hold back on the chili, but if you like things spicy like I do, then certainly add more to your taste.

I included the nori because I not only love it's flavour, but it is so good for you too! But if you don't have any nori sheets at hand then this can be left out. To prepare the nori simply cut the sheet into 4 even pieces, place each piece on top of each other so that you have a single pile, and then cut strips with kitchen scissors allowing the pieces to fall straight into the bowl you are going to mix the dish in.

You can use any type of noodle you like but I choose Singapore noodles as I find them lighter than others (because they're quite thin), and they therefore mix so easily with the other ingredients. You can also serve the meat dish alone with steamed rice, but I do prefer it with the noodles and greens mixed in.

Chopped toasted peanuts are also another option for serving instead of sesame seeds if you prefer.

Place thinly sliced nori sheet, basil leaves, spinach leaves and cabbage in a large bowl and mix together

Mix sauce ingredients together and put aside

Boil the kettle so that you are ready to heat the noodles as per instructions (the noodles I use are heated through by pouring boiling water on them and allowing to sit for two minutes, then drain and serve, so be guided by the packet instructions on the noodles you choose)

Prepare the spring onions, putting aside the sliced green tops for sprinkling over the finished dish

In a large pan add the olive oil and allow your pan to heat to medium for a few minutes (I like my pan to warm gently until the heat is evenly distributed so give it a little time)

Add the beef mince, breaking it up as it cooks for approximately 5 to 8 minutes, or until it has changed colour to brown (cooking time will depend on the size of your pan)

Add the sauce mixture and stir through, bring to the boil, then reduce heat and simmer for a further 5 minutes

Whilst the meat and sauce are cooking prepare your noodles, drain and pour the hot noodles over the veggies in the large bowl

Add the spring onions to the meat sauce and stir through, taste and add extra seasoning if needed (I like mine quite peppery so I add quite a bit of pepper, but you be the judge of the flavour you like)

Pour the hot meat mixture over the noodles and other ingredients and stir through

Serve noodles topped with a sprinkling of the green tops from the spring onions and sesame seeds